Seared Salmon & Artichoke Salad
Protein- and fiber-packed, Chef Maribel’s light, refreshing meal will keep you energized without weighing you down. She plates simple and succulent seared salmon atop a hearty salad that combines tri-color quinoa, lemony artichoke hearts, and tender, creamy Cannellini beans, all tossed together with fresh herbs and a sweet pea vinaigrette that’s positively bursting with spring flavor. On the side: Perfectly crisp-tender sautéed asparagus. Lunch or dinner, your call. Either way, you’ll savor every bite.
Nutritional facts
Protein
44g
Carbs
28g
Calories
600kcal
Fat
36g
Ingredients
Canola and Olive Oil Blend, Extra Virgin Olive Oil, White Balsamic Vinegar, Mint, Asparagus, Black Pepper, Garlic, Honey, Artichoke Hearts, Dijon Mustard, Agave Syrup, Peas, Kosher Salt, Canned Cannelini Beans, Shallot, Grapeseed Oil, Tri-color Quinoa, Lemon Juice, Crushed Red Pepper, Basil, Salmon, Italian Parsley, Italian Herb Seasoning
Contains fish.
Reviews
4.3
Based on 142 reviews
The asparagus was so thin that it was tough to eat. Not good.
Martha · 08/04/25
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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